Thursday, October 3, 2013

At the moment life is a wee bit busy. I'm working two jobs and getting up before the sun. I'm practicing recipes and reading cook books. I'm trying to stay on top of everything......but really enjoying it all. Designing new cupcake flavours at Little Cupcakes has turned into such a fun job, as I experiment with new flavours every week and then get to go and make them for the stores.

When I do get a few free minutes though, I've been eating late breakfasts with someone lovely, drinking wine late into the night and discussing the things that matter. Cooking feasts, and packing treats into boxes.

These stolen moments are the things that keep you going when you're getting up at 4am. So I decided to bake some cookies to celebrate another lovely month of a relationship between a cake maker and a wine maker, because let's be honest, I think the best way to tell someone you like them is with cookie.

Oatmeal Cranberry CookiesYou will need:

3/4 cup of plain flour

1/2 tsp of baking soda

1/2 tsp of salt

1tsp of cinnamon

1/2 tsp of all spice

125g butter

1/2 and 1/8 cup of brown sugar

1/8 cup of caster sugar

1 egg

1 tsp of vanilla extract

1 and 1/3 cups of oats

1/2 cup of dried cranberries

White chocolate to drizzle

Method:

Beat together the sugar and butter until pale.

Sift together flour, baking soda, and spices.

Slowly beat the egg into the butter, scraping down the sides of the bowl.

Add vanilla.

Add the flour mixture. Mix

Add oats and cranberries and mix by hand.

Place the mix in the fridge to set for at least four hours.

Preheat oven to 180 º C

Roll dough into balls the size of a tablespoon, flatten and place on a tray lined with baking paper.

Bake for 12 to 14 minutes or until the cookies just begin to brown.

Leave on tray to cool, remove after five minutes.

Melt white chocolate (over a double boiler, or in the microwave) and drizzle over the cooled cookies.